For the pesto: clean the cabbage leaves by removing the central vein, cook it in a steamer then fry in oil. Add the almonds, walnuts and salt. Mix it then add more oil and Parmesan cheese. The amount of oil varies depending on the consistency you want to obtain.
For the risotto: slice the shallots thinly and let them fry in a pan with a little oil and a spoon or two of butter. Combine two teaspoons of mustard seeds and wait for two minutes; mustard seeds will add flavor to the rice. Toast the rice, add the vegetable broth a little bit at a time until it absorbs. Stir and turn off the heat.
For the cheese sauce, pour a generous amount of bechamel sauce in a pan. Quickly add the egg yolk and stir. Add the Montasio cheese, and, when completely blended, add the chives, thyme leaves and sprinkle some black pepper.
Lay the cheese sauce in a pasta bowl and top it with the risotto with kale pesto.